Grilled Lemongrass Chicken Skewers with Coconut Rice

Ingredients

• •500 grams chicken breast, cut into strips
• •2 tablespoons vegetable oil
• •3 tablespoons soy sauce
• •2 tablespoons lime juice
• •1 tablespoon brown sugar
• •2 stalks lemongrass, minced
• •1 teaspoon garlic powder
• •1 teaspoon ground ginger
• •1 cup jasmine rice
• •1 cup coconut milk
• •1/2 teaspoon salt
• •chopped cilantro for garnish

Instructions

1. 1

   In a bowl, mix vegetable oil, soy sauce, lime juice, brown sugar, minced lemongrass, garlic powder, and ground ginger to create the marinade.

2. 2

   Add the chicken strips to the marinade and let it marinate for at least 30 minutes in the refrigerator.

3. 3

   While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, and salt in a pot.

4. 4

   Bring the mixture to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the rice is cooked and fluffy.

5. 5

   Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.

6. 6

   Grill the chicken skewers for about 5-7 minutes on each side, or until fully cooked and slightly charred.

7. 7

   Serve the grilled chicken skewers over the coconut rice and garnish with chopped cilantro.